Cut an acorn squash in half lengthwise and scoop out the seeds. Divide each half lengthwise and place the 4 pieces in a baking dish. Top with 1/2 cup maple syrup, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 2 tablespoons butter cut into small pieces.
Bake, basting occasionally, until tender, about 45 minutes.
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